Authentic Chicken Curry

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18/01/2016
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24/02/2016

Authentic Chicken Curry

Authentic Chicken Curry

I love this chicken curry. It’s full of richness – a beautiful colour, and when you take a bite, the taste is just superb. Making a curry at home can be a bit  tricky, especially if you don’t know your spices too well. So it is very important that you should get to know plenty of spices, where and when to use them and what they can add to certain dishes. Some spices don’t go together at all, so please take some time to learn as much as you can about them and experiment with them too. I also find a lot of curries are cooked with plenty of butter or ghee to make them rich, but you don’t have to, if you are watching your waistline.

This recipe was given to by my favourite store owner (Sayed) in my town. I have known Sayed and his family for a long time. He likes my couscous so much he keeps asking me to make him more.Therefore he gave me this recipe in exchange! I believe he was a chef in his own restaurant once. My family loves this dish and I have made it many, many times. I have had many authentic Indian curries but this one is my favourite. Who needs a take away when you can make curry like this?

There are many nice recipes here on many website, so please take the time to have a good read and experiment or even challenge you self.

Here’s how to make this one:

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Authentic Chicken Curry
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Curry
Prep Time 35 minutes
Cook Time 1 hours
Passive Time 12 hours
Servings
People
Ingredients
For the marinade
To make the dish:
Course Main Course
Cuisine Curry
Prep Time 35 minutes
Cook Time 1 hours
Passive Time 12 hours
Servings
People
Ingredients
For the marinade
To make the dish:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. The night before you make the marinade, wash the chicken, then place in a large bag with the following ingredients: Yoghurt, ginger, garlic paste massala powder, and vinegar. Massage well.
  2. Put in the fridge overnight or leave for at least 5 hrs.
  3. The next day in a large pan, on a medium heat, fry the onions for 2mins then add the ginger, bay leaf, cardamom, cinnamon, salt and pepper, and let it cook for a at least 3mins.
  4. Add the chicken and the puréed chillies to the pan and toss well for about 5 mins.
  5. Now add the tomato purée and garlic paste, then cook until you start to see the juice start to thicken, and then add the water.
  6. Now add the sliced peppers to the dish and simmer on a low heat for 45 to 50mins.
  7. I serve this dish with home made chapati or naan bread. Wonderful.
Recipe Notes

Don't fry garlic as it will give a bitter flavour to the dish. Always add it with a little water or in the sauce this way it will not burn.

Here the recipe for meat masala powder.

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4 Comments

  1. angela says:

    Hi Sally
    This sound lovely and not too difficult to make. Had my cousin visit and we went through your recipes, she is going to try Queen of puddings as she says your recipe is easier than the one she makes. Made me want to try it, will let you know how we get on
    Angela

    • Cook with Sally says:

      Hi Angela thank you for your visit. Please let me know how you got on with the recipe, it is easy I do hope you will visit again
      Sally

  2. Lynsey says:

    Full of flavor and quick to make. You’re right, who needs a takeaway when you can make a curry this authentic!

    • Cook with Sally says:

      Thank you lynsey how sweet of you. I am so pleased that you made the curry and you were pleased with it. sometime its nice to make it your self, but also nice to go out as well. Please do visit again and thank you.

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